Southwestern Stuffed Acorn Squash

This Southwestern Stuffed Acorn Squash recipe was the perfect meal for a fall day. Ted and I have enjoyed the weekend and a lot of fall treats. The filling for this recipe had no rice or pasta it was all veggies and protein. The spices cumin and chili powder made it taste very much like a dish from the southwest. Healthy, tasty and low calorie this is right up our alley! If you get a chance to try this recipe, be sure to post to me so I know what you thought. We would love to hear from you! Serves 6

Cut squash in half horizontally. Scoop out and discard seeds. Place the squash cut-side down on the prepared baking sheet. Bake until tender, about 45 minutes.

Meanwhile, lightly coat a large skillet with cooking spray; heat over medium heat. Add sausage and cook, stirring and breaking up with a wooden spoon, until lightly browned, 3 to 5 minutes. Add onion and bell pepper; cook, stirring often, until softened, 3 to 5 minutes. Stir in garlic, chili powder and cumin; cook for 30 seconds. Stir in tomatoes, beans, salt and hot sauce, scraping up any browned bits. Cover, reduce heat, and simmer until the tomatoes are broken down, 10 to 12 minutes.

When the squash are tender, reduce oven temperature to 325 °. Fill the squash halves with the turkey mixture. Top with cheese. Place on the baking sheet and bake until the filling is heated through and the cheese is melted, 8 to 10 minutes.

Tip: While we love the convenience of canned beans, they tend to be high in sodium. Give them a good rinse before adding to a recipe to rid them of some of their sodium (up to 35 percent) or opt for low-sodium or no-salt-added varieties. (Our recipes are analyzed with rinsed, regular canned beans.) Or, if you have the time, cook your own beans from scratch.